Beef Tacos



  1. Pour 1/2 inch of oil into a skillet and set over medium-high heat.
  2. When hot, put a tortilla in the pan and let it cook until it starts blistering but is still soft, less than 15 seconds.
  3. Flip it with tongs, then fold it over and hold it for a few seconds.
  4. Once the tortilla is crisp enough to hold its shape, cook it, turning it every few seconds, until it's crisp all over, 15 to 30 seconds more.
  5. Transfer to paper towels to drain.
  6. Repeat with the remaining tortillas, adjusting the heat and adding more oil as necessary.
  7. Carefully pour all but 2 tablespoons of the oil out of the pan and lower the heat to medium.
  8. Add the ground beef, sprinkle with salt and pepper, and cook, stirring occasionally and breaking it up until it starts to brown, 5 to 10 minutes.
  9. Add the onion and cook, stirring occasionally, until it softens and begins to color and the meat is getting crisp in places, 5 to 10 minutes more.
  10. Add the garlic and the chile and cook until the vegetables soften, 1 to 3 minutes.
  11. Add the cumin and tomato paste and cook and stir until the mixture is fragrant, 1 minute.
  12. Taste and adjust the seasoning.
  13. Divide the meat among the taco shells and top with the radishes and cilantro.
  14. Serve with a squeeze of lime.